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Canned safflower sprouts

A technology for safflower sprouts and canned food, which is applied in the directions of botanical equipment and methods, food ingredients as taste improvers, functions of food ingredients, etc., to achieve good taste and nutritional value, improve taste and quality, and unique flavor effects.

Inactive Publication Date: 2016-08-10
HENAN INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the related literature about canned safflower sprouts has not been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Cultivation and planting of safflower sprouts: select safflower seeds with the same size and plumpness, no moth-eaten, broken, mildewed, and deformed safflower seeds, soak them in water at room temperature at 20°C for 20 minutes, and then use 100ppm of stable chlorine dioxide solution Soak and disinfect for 30 minutes, drain and sow in bean sprouts germination boxes. Spread 6-8cm fine sand in the bean sprout germination box, sprinkle the drained safflower seeds evenly on the fine sand, and sprinkle a layer of 2-3cm fine sand on the safflower seeds. The safflower bean sprouts germination box is placed in a greenhouse at a room temperature of 26°C-28°C.

[0020] (2) Selection of raw materials. Safflower sprouts must be fresh and undamaged. Remove the roots and remove unqualified sprouts.

[0021] (3) Precooking and cooling: put the processed safflower sprouts into hot water at 80°C for 8 minutes, and then cool them in time with running water.

[0022] (5) Canning....

Embodiment 2

[0026] (1) Cultivation and planting of safflower sprouts: select safflower seeds with the same size and plumpness, no moth-eaten, broken, mildewed, and deformed safflower seeds, soak them in water at room temperature at 20°C for 20 minutes, and then use 100ppm of stable chlorine dioxide solution Soak and disinfect for 30 minutes, drain and sow in bean sprouts germination boxes. Spread 6-8cm fine sand in the bean sprout germination box, sprinkle the drained safflower seeds evenly on the fine sand, and sprinkle a layer of 2-3cm fine sand on the safflower seeds. The safflower bean sprouts germination box is placed in a greenhouse at a room temperature of 26°C-28°C.

[0027] (2) Selection of raw materials. Safflower sprouts must be fresh and undamaged. Remove the roots and remove unqualified sprouts.

[0028] (3) Precooking and cooling: put the processed safflower sprouts into hot water at 90°C for 6 minutes, and then cool them in time with running water.

[0029] (5) Canning....

Embodiment 3

[0033] (1) Cultivation and planting of safflower sprouts: select safflower seeds with the same size and plumpness, no moth-eaten, broken, mildewed, and deformed safflower seeds, soak them in water at room temperature at 20°C for 20 minutes, and then use 100ppm of stable chlorine dioxide solution Soak and disinfect for 30 minutes, drain and sow in bean sprouts germination boxes. Spread 6-8cm fine sand in the bean sprout germination box, sprinkle the drained safflower seeds evenly on the fine sand, and sprinkle a layer of 2-3cm fine sand on the safflower seeds. The safflower bean sprouts germination box is placed in a greenhouse at a room temperature of 26°C-28°C.

[0034] (2) Selection of raw materials. Safflower sprouts must be fresh and undamaged. Remove the roots and remove unqualified sprouts.

[0035] (3) Precooking and cooling: put the treated safflower sprouts into hot water at 85°C for 7 minutes, and then cool them in time with running water.

[0036] (5) Canning. ...

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PUM

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Abstract

A canned safflower sprouts has reasonable process, and good edible effect. The technological scheme comprises the main points of: a preparation method of canned safflower sprouts uses safflower sprouts grown from safflower seeds in a bean sprout growing machine, and comprises the steps of raw material selection, washing and trimming, pre-boiling, cooling, canning, soup addition, sealing, sterilization, and cooling. The product prepared by the process is not only convenient to eat, but also has a certain function of lowering blood fat and health care function; and the can is endowed with a unique flavor to improve the taste and quality; the canned safflower sprouts have good mouth feel and nutritional value, is instant for eating, unique in flavor, and suitable for the majority of people especially the elderly population.

Description

technical field [0001] The invention relates to a can of safflower sprouts, which belongs to the technical field of functional health care can production. Background technique [0002] Safflower is a common economic crop, alias: red orchid, thorn safflower, etc., Compositae, safflower plant, mainly produced in Henan, Sichuan, Hunan, Xinjiang, Tibet and other places. , lowering blood pressure and other effects. Safflower uses its flowers as the main medicinal material, its seedlings are edible, and its seeds can be used to extract oil. [0003] Sprouts generally refer to the use of plant seeds or other nutrient storage organs to cultivate edible sprouts vegetables under dark or light conditions. As a nutritious, high-quality, pollution-free health-care green food, sprouts are favored by consumers. Its production is simple and feasible, and its growth cycle is fast (the change of amino acid content in different developmental stages of safflower sprouts, Chen Hongzhi, Cheng ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/00A01G31/00
CPCA01G31/00A23V2002/00A23V2200/14A23V2200/30
Inventor 宋琳琳张朝辉武忠伟王艳婕秦仁炳
Owner HENAN INST OF SCI & TECH
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